Lamb Chops with Beetroot Hummus
GF, DF + RSF - serves 4
Ingredients:
8 lamb chops (2 a serve)
Olive oil
1/2 tbsp chopped rosemary
Salt and pepper
1/2 cauliflower florets cut
1 tsp ground cumin
2 bunches of broccolini, ends trimmed
2 cups chopped kale
Beetroot Hummus:
1 can organic chickpeas
2 large cooked beetroots (I used the vacuum sealed ones from the veg section)
1 garlic clove
1 tbsp hulled tahini
2 tbsp lemon juice
2 tbsp extra virgin olive oil
Pinch of salt and pepper
Method:
Preheat your oven to 180 degrees C and line a baking tray with paper.
In a bowl add the cauliflower florets, cumin, a pinch of salt and 1 tbsp olive oil and stir. Place on the tray and bake for 30 minutes.
While this cooks add all the hummus ingredients into a blender and blitz until smooth and creamy. Set aside.
Now place your lamb chops on a plate. Drizzle with 2 tbsp olive oil, 1 tbsp chopped rosemary and a good pinch of salt and pepper.
With 20 minutes to go add your lamb to a medium-low heated frypan and cook for around 5-8 minutes each side, rendering any fat.
Once done place on a warm plate and cover with foil to rest.
Return the pan to heat and add the broccolini, kale and a pinch of salt. Cook stirring occasionally for 5 minutes.
To assemble smear two heaped spoonfuls of hummus onto your plate. Place on the lamb chops followed by the baked cauliflower, broccolini and kale.